鱿鱼肝脏中鱼精油的制备技术及其脂肪酸成分分析

通过对鱿鱼肝脏中鱼油的研究,为鱿鱼及其下脚料的高效利用奠定了理论基础。采用高压蒸煮法和气相色谱/质谱法等技术对鱼油及其脂肪酸成分进行研究。实验得出:加入鱿鱼肝脏1.5倍体积的水,鱼油提取率最高。鱼油精制的条件为:添加体积分数80%磷酸脱胶;采用氢氧化钠脱酸,添加量为粗鱼油的实际酸价来确定;添加量为20%的活性炭脱色;旋转蒸发仪真空处理30min脱腥。经过上述条件处理后的鱼油,色泽为浅黄色、澄清,具有清淡的鱼香味,各项指标均达到了SC/T3502-2000鱼油的一级标准,其中主要物质EPA(16.9%)和DHA(21.2%)。

Preparation of Refined Fish Oils from Squid Liver and Analysis of the Fatty Acid Composition

To establish a theoretical foundation for efficient use for the squid liver, Oils of squid liver were investigated, high pressured Steam boiling law and friendly chromatograph/mass spectrography were used in this paper. Experiment results： added 1.5 times the volume of water for squid liver, the rate of fish oil extraction get the highest.The fish oil purification＇s condition is： to add volume fraction 80% phosphoric acid degum; to add sodium hydroxide depickle for the measure determined of thick fish oil＇s actual acid value; to add 20% activated charcoal decolorize; to treat 30min with revolving evaporation meter vacuum take off the smell of fish. After above disposal, the refined fish oil was light yellow, clear, with light fish smell, and the indexes reached SC/T3502-2000 fish oil level standards, including the main substances in EPA （16.9%） and DHA （21.2 per cent）.